This salad is one of my favourite flavour combinations - beetroot, walnut and feta all go perfectly together! It's also really quick and easy to put together, especially if you pre-cook the beetroot and pumpkin, or you could even swap these out to use up other leftover roast veggies from your dinner.
2 cups baby spinach, washed
1 cup cubed beetroot
1 cup cubed pumpkin
¼ cup cubed feta
1 tablespoon extra virgin olive oil
1 teaspoon honey
2 tablespoons pumpkin seeds
3 tablespoons chopped walnuts
Arrange beetroot and pumpkin on a baking tray, drizzle with a little olive oil and roast for about 30 minutes at 200°C until soft. Remove from oven and leave to cool slightly.
Arrange walnuts and pumpkin seeds on a baking tray, place in oven and turn off heat. Leave nuts to toast slightly in residual heat, for about 5-10 minutes until just golden.
Arrange spinach on a plate or in a bowl, then top with beetroot and pumpkin. Crumble over feta, and sprinkle over walnuts and pumpkin seeds.
Mix together olive oil and honey, then drizzle over salad before serving.
* You could also add in half a cup of cooked wholemeal couscous or quinoa per person if you like!
Makes 2 Serves